caterers

Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.

CHUTNEYS R US

Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves. Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by

Mani Megaly and shanti from Kariakuddi, be it the superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.

I am thrilled! As the Times Food Guide 2015 goes to press, am setting up #Whats hot Tasting sessions (to include new talent in the books) Have discovered amazing home baking and catering talent.

HERES HOW I DID IT

Anyone who bakes or caters professionally out of home can take part. For the past 20 years, I have been regularly conducting these sessions (in Mumbai and Chennai) in order to discover and encourage home talent and to include the talented ones in The Times Food Guide.

I invite and encourage new talent to get in touch with me. For this session I was flooded with Instagrams, tweets and mail requests. I invited dessert makers and caterers who came all the way from Colaba, Chembur, and more. We conducted the Session at Andheri’s Boveda.

HERE’S HOW YOU DO IT

Should you want to be included in the Times Food Guide 2015 please email your details (background, specialties, pricing, home delivery, contact details) to rashmiudaysingh2015@gmail.com or instagram or twitter @rashmiudaysingh.

IMPORTANT NOTE Please note that I do NOT have any one coordinating or assisting me so please mail your details directly only to me.

APOLOGY

Sorry for the brief one line note on each one of my talented group today. As you can see I am very short of space. Should you be interested do call and check with each one of the dessert makers and caterers for more details.

HOME DESSERT MAKERS

EXCEPTIONALLY TALENTED HOME DESSERT MAKERS

Odd Hour Kitchen’s Shivani has invented a yummy Brookie (brownie cum cookie) which is a must try as are the Yoghurt cake, Nut cookie cup cake

I don’t know about you, but I believe in Santa Claus and elves and fairies. And for our “Whats hot tasting session” when I met “ Sweet fairy” I was delighted. “I was always obsessed by fairies since my childhood”Apeksha Agarwal explained and so when this daughter of the Kitchen Queen title winner of Jaipur took to baking “Sweet fairy” was the most natural name for her home kitchen company.This young lady learnt her first recipes from her mom and heres the good news, she bakes only eggless desserts.

Particular about the finest ingredient and freshness she keeps introducing new desserts in their menu, Red Velvet Cupcake, “I have also started making the Green, Yellow and the Orange Velvet Cupcakes. The major change here is flavour of icing, these are frosted with Cardamom flavour cream” she explains. I have yet to try these, but enjoyed the ones I did.

“There is a common misconception in baking that eggless bakes are not as soft as those made with eggs. This is not true at all and the proof of the pudding is in the eating.” Literally and otherwise.

– Sieve flour, cocoa, chocolate powder, baking powder and baking soda.
– Mix the condensed milk, flour, 75 ml water, vanilla essence and melted butter thoroughly
– Grease and dust a 7″ diameter pan
– Pour the cake mixture in the prepared pan.
– Bake in a hot oven at 190 C for approx 20 min (check by inserting a toothpick, when inserted it should come out clean)
Take it out on a wire rack and cool it away from the fan